Korean Style Stir Fry

Korean Style Stir Fry

A great recipe using our Korean Barbeque Sauce that uses pork instead of beef. Lots of veggies make this a complete meal.

  • 1/2 lb pork tenderloin, stripped
  • 1 cup cabbage, thinly sliced
  • 1/2 cup onion, sliced
  • 1/2 cup bamboo shoots
  • 1/2 cup carrot, sliced
  • 3 TBSP vegetable oil
  • 2 garlic cloves, chopped 
  • Salt and pepper to taste
  • 1 cup Annie Chun’s Korean Barbeque Sauce


  1. In a skillet (or wok) start frying chopped garlic with oil. 
  2. When garlic is slightly browned, add pork and cook until it is tender.  Add salt and pepper to taste.
  3. Add onion, carrot, and celery. 
  4. Stir and cook about 8 minutes.
  5. Add cabbage, bamboo shoots and water chestnut.
  6. Cook about 5 more minutes.
  7. When all the ingredients are cooked but still crisp, add the Annie Chun’s Korean Barbeque Sauce at the last minute and stir well on high heat, about for 1 minute.
  8. Serve with Annie Chun's Sprouted Brown Rice or White Sticky Rice
Serves 2